Chocolate chip cookies are a classic, but everyone likes something different! Chewy, crispy, thick, paper thin, packed with chocolate, minimal chocolate, and the list goes on and on. My husband, for example, loves a standard chocolate chip cookie with a little chew and packed with semi-sweet chips. I love a chewy, almost underbaked cookie that has big pools of milk chocolate. With this recipe I wanted to create a chewy flavor bomb of a cookie with brown butter notes using homemade toffee and milk chocolate. These. Are. So. GOOD!
For this recipe I prefer to use bars of baking chocolate rather than chocolate chips. I like big chunks of chocolate but you can easily substitute chocolate chips if thats what you prefer or have on hand! As for the type of chocolate, this is again up for preference. I love the combination of milk chocolate and toffee, so I prefer milk chocolate. These cookies are sweet though, so if you’re looking for a richer chocolate flavor, use semi-sweet or dark chocolate! Again these cookies are easily customized to your preference!
Homemade toffee
Let me start this off by saying you can definitely use store bought toffee. No shame! You’re already making homemade cookies, why not make it easier on yourself but using store bought toffee chips. I’ve done it 🙂 However, I highly recommend you use this homemade toffee because it takes these cookies to another level. It may seem intimidating but all you’re doing is gently boiling butter, brown sugar and salt on the stove for 10 minutes, then pouring the mixture onto parchment paper and letting it cool. It’s that simple! You want to cook the mixture until the sugar dissolves, which in turn will allow the mixture to harden when poured out. You can also use a candy thermometer and bring the mixture to 300 degrees!
I highly recommend you chill this cookie dough for 24 hours. This allows the flavor to intensify and really makes the best bite. If you aren’t able to, chill the dough for at least 2 hours before baking. Milk chocolate + toffee + a deliciously chewy cookie = heaven. These freeze really well, and I usually warm them in the microwave for 10 seconds before eating 🙂 I hope you love them as much as I do!
If you’re looking for other cookie recipes, check these out!
Milk Chocolate Toffee Cookies
Ingredients
For the toffee:
- ½ cup salted butter
- 1 cup light brown sugar
- ½ tsp salt
For the cookies:
- ¾ cup salted butter room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tsp vanilla extract
- 2 egg yolks
- 1 ½ tsp corn starch
- 1 ⅔ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 8 oz milk chocolate baking bar, chopped
Instructions
For the toffee:
- Line a baking sheet with parchment paper and set aside. In small pot whisk together the butter, sugar and salt over medium heat. Cook, stirring constantly, until the mixture thickens and looks like melted peanut butter, about 10 minutes or until it reaches 300° on a candy thermometer. The mixture will melt, bubble and become lighter in color, and then turn amber.
- Once the mixture is ready pour onto the prepared pan. Let it cool and harden for about 20 minutes. Once completely cooled and hardened, use a heavy object (mallet, rolling pin, etc.) to crack it into small pieces. Store in an airtight container for up to 1 week.
For the cookies:
- In the bowl of a stand mixer (or using a hand mixer and a large bowl) beat butter, both granulated and brown sugars, and vanilla on medium speed until pale and fluffy, 3-5 minutes. Add in egg yolks and mix on low until just combined. Add in corn starch, flour, baking powder, baking soda, and salt. Slowly mix just until the dough comes together. Use a spatula to fold in in ¾ cup of chopped chocolate and ½ cup of the toffee. Scoop the cookie dough using about 2 tbsp of dough per ball making 18. Cover with saran wrap and chill in the refrigerator for at least 2 hours, but up to 24 hours for the best flavor.
- When ready to bake, bring the dough out the refrigerator to soften a bit and preheat the oven to 350°. Line a baking sheet with parchment paper. Place 4-6 dough balls about 2 inches apart on the prepared sheet. Before baking top with additional chocolate and toffee.
- Bake for 9-10 minutes, or until the edges are just set and golden brown. Do not over bake! Remove from the oven and let cool on the baking sheets for 3 minutes before transferring to a cookie rack to cool completely.
Amanda
These are probably my new favorite cookie!!! Had no idea it was so easy to make toffee from scratch. I chilled for 5 ish hours and these are just to die for. I love your recipes thank you so much!!
Emily
Oh I’m so glad you loved them as much as I do 🙂